Cajun Halloumi Wraps

Meanwhile, drain the halloumi, then cut it into slices (3 per person). Place them into a small bowl of cold water and leave to soak. Halve the pepper and discard the core and seeds. Slice into thin strips. In a small bowl, combine the sweet chilli sauce and mayonnaise (see ingredients for amount). Set aside.

Heat a drizzle of oil in a large frying pan on high heat. Once the oil is hot, add the pepper and fry, stirring, until softened, 3-4 mins. Transfer to a plate and cover with foil to keep warm. Wipe out the (now empty) pan and pop on medium-high heat with a drizzle of oil.

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry. Once the pan is hot, add the halloumi and Cajun blackening. Stir to coat, then fry until golden, 2-3 mins each side.

Whilst the halloumi fries, pop the cider vinegar, sugar and olive oil for the dressing (see ingredients for both amounts) into a bowl and mix together to make your dressing. Add the rocket and toss to coat. Pop the tortillas onto a baking tray and place on the middle shelf of your oven to warm through, 1-2 mins.